Salmonella Outbreaks Linked to Chicken Products, U.S., 1998–2022
Salmonella is a leading cause of foodborne illness in the United States, with chicken products being a primary source. Despite efforts to reduce contamination, outbreaks attributed to poultry have remained persistent over the past two decades. A new study analyzes trends in Salmonella outbreaks linked to chicken from 1998 to 2022, focusing on product types involved, outbreak frequency, and potential prevention measures. Across 366 outbreaks, investigators recorded 10,344 illnesses, 1,426 hospitalizations, and 12 deaths. In 53% of outbreaks where product type was identifiable, raw chicken parts predominated, accounting for 68.6% of outbreaks and 53.8% of illnesses; Not Ready-To-Eat products comprised 8.3% of outbreaks and were over-represented among recalls and deaths. Restaurants and private homes were the primary preparation settings.
The study emphasizes that multilayered prevention strategies across the entire farm-to-fork continuum are essential. Notably, targeted efforts focusing on raw chicken parts could have a significant impact in reducing illness.
